Place chicken in a shallow pan, and pour buttermilk over top; cover and refrigerate overnight or at least 8 hours.
Remove chicken from liquid. Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag, and shake well. Repeat procedure with remaining chicken.
Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 20 minutes or until golden brown, turning once. Drain on paper towels.